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Apricot Coconut Pecan Bars

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Delight in these rich and gooey bars featuring a coconut shortbread crust, a layer of apricot preserves, and a crunchy pecan topping. Perfect for any occasion, these treats offer a delightful blend of flavors and textures.

Ingredients

  • For the crust:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup unbleached all-purpose flour
  • 1 cup sweetened shredded coconut
  • For the topping:
  • 1 cup pecans, chopped
  • 1 jar (18 oz) apricot preserves

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the egg, vanilla extract, and sea salt to the butter mixture, beating until well combined.
  • Gradually mix in the unbleached all-purpose flour until the dough comes together.
  • Fold in the shredded coconut until evenly distributed.
  • Reserve about 1 1/4 cups of the dough for the topping.
  • Press the remaining dough evenly into the bottom of a greased 9×13-inch baking dish.
  • Spread the apricot preserves over the crust layer.
  • Sprinkle the chopped pecans evenly over the apricot layer.
  • Crumble the reserved dough over the top to form a streusel-like topping.
  • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are set.
  • Allow the bars to cool completely before cutting into squares.

Notes

  • For cleaner cuts, refrigerate the bars for 1-2 hours before slicing.

  • Feel free to substitute pecans with walnuts or almonds for a different flavor profile.

  • These bars can be stored in an airtight container at room temperature for up to 4 days.

Find it online: https://yumfamilyrecipes.com/apricot-coconut-pecan-bars/